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Sweet Potato Pecan Kugel
Ingredients
For the kugel:
3 lb sweet potatoes (about 3 medium)
1 large Granny Smith apple, peeled and grated on the large holes of a box grater
2 Tbsp light brown sugar
3 eggs, lightly beaten
½ cup all-purpose flour
1 tsp finely grated orange zest
1½ tsp kosher salt
½ tsp freshly ground black pepper
For the topping:
4 Tbsp unsalted butter or coconut oil, melted
1½ cups pecans, roughly chopped
½ packed cup light brown sugar
3 Tbsp all-purpose flour
½ tsp kosher salt
Instructions
Preheat the oven to 400°F. Prick the sweet potatoes in several places with a fork and place on a large, rimmed baking sheet. Roast until the flesh can be easily pierced with a knife, about 1 hour. Remove from oven, cut in half to facilitate cooling, and let cool to the touch. Scoop flesh into a large bowl, discarding the skin, and mash well with a potato masher. (This step can be completed up to a day in advance.)
Lower oven temperature to 350°F and grease a 9-inch square baking pan. Combine mashed sweet potato, apple, brown sugar, eggs, flour, orange zest, salt and pepper in a bowl and mix well. Spread mixture into the prepared baking pan.
Stir together the melted butter, pecans, brown sugar, flour and salt in a medium bowl. Sprinkle evenly over the kugel. Bake, uncovered, until kugel sets and lightly browns around the edges, 35-40 minutes.
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